Macon beacon. [volume] (Macon, Miss.) 1859-1995, 1887-07-09
lONG-kEEPlNG BUTTER.
How to Prepare a GILT Edge Article in Sum
mPr for Winter Use.

mer for Winter Use.
| would not make butter to pack.
Butter should be eaten when new, and
not be kept any great length of time.
No system of making butter can hold
captive the delicate, fine aroma of but
ter that exists when first made. There
is a text stage of flavor which is more
lasting, and it is this flavor we must
hold on to in long-kccping butter.
Bookkeeping butter for winter calls
for no different process than any first
class No, l butter receives, and fine
butter, ~well-packed, is a good keeper.
One of the essentials, in making good
keeping butter, is a well-balanced ra-
ton for the COW to make rtlk from,
and grain should be fed to that end. It
gives not only solidity to the fats in the
milk, but a complete proportion of the
proper elements that 90 to make up a
perfect article. Having good milk and
Il proper place in which to set it, oxpe-
dition, should characterize the opera
ton Of butter-making, SO that there
shall be as few chemical changes in the
cream as possible, and thus keep the
material perfect.
If open-pan setting is practiced, the
cream will not require very much
ripening, and it should be churncd
upon the first detection of acidity. If
several skimmings are necessary for Il
churning, then the best way is to keep
the cream as cold as possible until
enough has been secured, thoroughly
mixing the cream each time new is
added, then warm and stir the cream
up 10 seventy degrees and cool gradu-
ally down to sixty degrees and churn
as oon as the cream is slightly acid
not a pronounced sour. BY this
method cream can be obtained of uni
form condition, and as nearly as posi-
Bile Of an "age.' Also avoid scalding
milk, for fine butter making,
No plan Tor making butter for long
keeping is complete that does not en-
ploy the granular brine washing of
butter TO free it from buttcr-milk. At
the granular stage churning should
cease, to allow the fluid separation of
the buttcr-milk. The lowering of the
temperature with cold brine hardens
the butter globule, and aids in freeing
it from its film Of buttcr-milk which
yet, partially at least, surrounds it.
The brine adds to the gravity of the
buttcr-milk and makes the butter come
to the surface with more distinctncss.
This should be repeated, using u little
salt each time, to keep up this line of
separation until the brine comes away
clear. The cold brine has kept the
color of the butter unimpaircd, and
the film of brine which now surrounds
each globule instead of buttcr-milk, acts
rs Il seal to hold color and flavor, not
only for the moment, but in a measure
in the future.
The sailing is important, so that the
grain of the butter may not be injured.
The amount of salt is far less essential
than care in thoroughly mixing it
through the mass, and not break up
the granulcs of butter. The surround
ing of each of these little globules with
a film of dissolved salt is all that we
can do in the preservation of butter.
1t is now an accepted doctrine that
salt has very little to do in keeping
butter, and so | would salt long-keep-
ing butter when very wet, so that the
salt would all dissolve, and then work
it only enough to press out the surplus
moisture. Butter should have about
fifteen per cent. of moisture, and if
this fifteen per cent. is dissolved, salt,
evenly distributed about the globules,
in amount Il little less than half an
ounce to the pound, the Office of salt is
at its limit and any further demand for
salt is to satisfy m abnormal taste.
This butter, packed in good brine
soaked packages, closely sealed with
wet salt, closely covered from the in
fluence of the ain and set in % place
where the temperature is uniform ut
about forty-five degrees, will keep. In
such a temperature l have kept butter
u year with good success. Prepared
paper, water and air proof, for the
lining of butter packages, is far prefer
able to brine, and the expense is not
over two cents per package, and it
saves lots of ''bothcr." Use only the
best salt, and that which ON tria! will
all dissolve In water. Never let butter
freeze, 40 1t takes out tho moisture and
makes the butter "meRly,"--John
Gould, IN Farm and Home.